Sunday, March 19, 2006

The sweet smell of weekend mornings

To me, breakfast is more than mere sustenance. It is the time of the day where you awaken your senses and your soul.

And it is my favourite meal of the day. Really. Does anything smell better than toast and coffee? Not in my book!

During the week, I keep my breakfasts at the bare minimum. A peanut butter toast with fruit, yogurt and coffe does the trick and keeps me going until lunch time.

On weekends, I like to experiment a bit more. This morning, I made Cranberry Oat Muffins (from Cook Great Food, by the Dieticians of Canada). These muffins are topped with a cinnamon-sugar mixture. Can you imagine how good they smell? I bet our neighbours are jealous!

Cranberry Oat Muffins

Preheat ovent to 400F.

3/4 cup rolled oats
1 1/2 cups all-purpose flour, divided
1 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup butter or margarine
1 1/2 cups fresh or frozen cranberries, chopped
2 tsp grated lemon zest
2/3 cup 2% milk
1 egg, beaten

Topping: 2 tsp each sugar and cinnamon

In a food processor or blender, process oats until very fine. Combine oats, flour (except for 2 tbsp), sugar, baking powder and salt. Cut in butter with a pastry blender or food processor until mixture resembles coarse crumbs.

Toss cranberries with reservedflour; stir in flour mixture.

Combine lemon zest, milk and egg; mix thoroughly. Add to dry ingredients, stirring just until moistened; do not overmix. Spoon into lightly greased or paper-lined muffin cups, filling three-quarters full.

Topping: Combine cinnamon and sugar; sprinkle over muffins. Bake in preheated oven for 20-24 minutes, or until tops of muffins spring back when lightly touched.

Notes to self:
1. Since I did not want to use butter or margarine, I used 1/4 cup each of apple sauce and canola oil, which I added to the wet ingredients.
2. I used 3/4 cup of dried cranberries instead of the fresh or frozen ones.
3. These muffins are very good, but also quite sweet. Next time, I'll cut down the sugar in half, which will also make them more healthy.


Anonymous Anonymous said...

Merci pour l'idée des muffins aux canneberges, j'en avais justement quelques sacs dans mon congélateur qui avaient été oubliés (j'en achète toujours une certaine quantité à l'automne, un producteur d'Artabaska vend ses canneberges au Marché du Vieux-Port (fraîches, séchées nature ou aromatisées à l'orange ou au sirop d'érable).
J'ai suivi la suggestion de diminuer la quantité de sucre (surtout si on aime ajouter du miel quand on les mange. Je n'avais pas de compote de pomme et j'ai mis 1 1/3 t. de liquide (oeuf, 2/3 lait, huile de canola). Sur le dessus, avec le sucre à la canelle, j'ai placé une demie pacane. Le résultat a été fameux, croustillant à l'extérieur moelleux à l'intérieur. Avec une fine tranche de cheddar vieilli, c'est aussi un parfait petit déjeuner de semaine pour nous remonter le moral un matin de printemps où l'hiver n'en finit plus de finir.
Francesca de Québec

March 21, 2006 8:56 a.m.  

Post a Comment

<< Home